The ancient Aztecs had kitchens known as temazcalli. These kitchens did not feature glass-front cabinets with pressed botanical specimens. Aztec kitchens were typically outdoor structures with a central hearth and stone cooking surface. The Aztecs relied on a diverse range of ingredients such as maize, beans, chili peppers, tomatoes, and avocados. They used various cooking techniques including boiling, grilling, and steaming. The kitchen was a place where food was prepared for daily meals and ceremonial feasts. It was also a space where traditional cooking methods and recipes were passed down through generations.
